Here are directions on how to make smoked hot wings:
1. Marinate the wings at least overnight in your favorite hot sauce (I like to use Frank's Red Hot, but to each there own).
2. Get your smoker up to temperature (I use a vertical water smoker, but you could use a charcoal grill if you make sure you are using indirect heat).
3. Put the wings in and let them go at about 225 degrees for about 2 hours (don't forget to put your wood on the coals before closing the smoker...I use mesquite, but you might want to try different hardwoods and see what you like the best). Do not open the smoker/grill during this time or you will lose too much heat.
4. Boil down the marinade and add whatever ingrediants you like to make a good mopping sauce. I like to add a touch of honey, a spash of Lea & Perrins, some butter and a little garlic powder.
5. Open the smoker, stoke the coals, mop the wings (and turn them) and add a couple more chunks of wood. Close it back up and get the temp back to 225.
6. After about another hour and a half to two hours check the wings to see if they are done (best to use an instant read meat thermometer, they are cheap and it is better to be safe then sorry).
7. Enjoy the wings, and remember to make even more the next time since this batch will dissapear with all the people in the neighborhood stopping over to see what smells so good.
The best part about these wings is that the hot sauce flavor really penetrates into the meat, so you get that good flavor throughout the wings, not just on the outside.
1. Marinate the wings at least overnight in your favorite hot sauce (I like to use Frank's Red Hot, but to each there own).
2. Get your smoker up to temperature (I use a vertical water smoker, but you could use a charcoal grill if you make sure you are using indirect heat).
3. Put the wings in and let them go at about 225 degrees for about 2 hours (don't forget to put your wood on the coals before closing the smoker...I use mesquite, but you might want to try different hardwoods and see what you like the best). Do not open the smoker/grill during this time or you will lose too much heat.
4. Boil down the marinade and add whatever ingrediants you like to make a good mopping sauce. I like to add a touch of honey, a spash of Lea & Perrins, some butter and a little garlic powder.
5. Open the smoker, stoke the coals, mop the wings (and turn them) and add a couple more chunks of wood. Close it back up and get the temp back to 225.
6. After about another hour and a half to two hours check the wings to see if they are done (best to use an instant read meat thermometer, they are cheap and it is better to be safe then sorry).
7. Enjoy the wings, and remember to make even more the next time since this batch will dissapear with all the people in the neighborhood stopping over to see what smells so good.
The best part about these wings is that the hot sauce flavor really penetrates into the meat, so you get that good flavor throughout the wings, not just on the outside.
